Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.
You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!
So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.
Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.
Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!
Layers of chocolate and raspberry come together to create a decedent cheesecake.
1 box of fudge brownie mix (follow directions on box to make batter)
3 (8oz) blocks of cream cheese room temperature
½ box of sugar free raspberry jello
1 cup of sugar
1 tsp of organic chocolate extract
½ cup of organic cocoa powder
3 eggs room temperature
4 cups of dark chocolate chips
¼ cup of milk
1 cup and 2 tbsp of cream
1 tsp of instant espresso
another ¼ cup of cocoa powder
1 tbsp of sugar
Preheat the oven to 350 degrees
spray or grease a spring form pan
pour brownie batter into the pan and bake for 10 minutes
in a mixer whip the cream cheese and sugar
add in the extract and eggs
heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
add half the box of jello into the batter then the melted chocolate
whip until you don't see any cream cheese chunks
pour cheesecake batter into the spring form pan over the brownie batter
bake 35-40 minutes until the top looks set but has a slight jiggle
(it may take a littler longer depending on your oven)
turn off the oven crack the door and let cool
once easy to handle put in the fridge to finish cooling
once completely chilled start making the ganache
in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
drizzle over the cheesecake
in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream
You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!
If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.
I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!
I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance
The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!
Now on to the Tiramisu Cheesecake!
Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.
Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…
Cheesecake is one of those desserts that I usually bypass for a huge piece of chocolate cake. BUT if it is done right it moves to the front of my dessert line up. I like my cheesecake to be creamy and thick. Your fork should slide right through without much effort. This hot fudge cheesecake starts with a thick chocolate graham crust followed by a creamy rich dark chocolate filling then topped with a hot fudge whipped cream and more hot fudge topping.
Have you ever had the Godiva chocolate cheesecake from Cheesecake factory? This filling reminds me of that cake. This is sure to fill your every chocolate wish and desire. One slice sends me into a tiny chocolate coma.
Hot fudge is pretty much my favorite topping of life. Growing up I worked with my best friends at Dairy Queen all through high school. To this day still one of my favorite jobs. I worked with my best friends, we ate cup fulls of hot fudge sundaes, and all of our high school peers visited us during all of our shifts. Bless our sweet managers. I am sure we drove them nuts. 16 year old girls hopped up on sugar and hormones… Back to those sundaes though. Now at 16 I was very conscious of my eating habits so naturally I skipped the ice cream and I would have cups of hot fudge topped with a huge portion of whipped cream and sprinkles. Whipped cream has less calories because its lighter right ? 16 year old logic at its best.
Creamy chocolate cheesecake topped with hot fudge and chocolate whipped cream.
For the crust:
1½ cups of graham cracker crumbs
2 tbsp dark chocolate powder
½ stick of melted butter
½ cup of sugar
For the filling:
3 eggs room temp
3 blocks of 8 oz cream cheese, softened
¼ cup of hot fudge
1½ cups of sugar
For the whipped topping:
1 cup of heavy whipping cream
1 cup of powdered sugar
2 tbsp dark chocolate powder
Preheat oven to 375.
For the crust:
Mix the melted butter, sugar, chocolate, and graham cracker.
Press into the bottom of the pan.
I used a 6 inch spring form pan. You can use an 8 inch, but I wanted to have thicker slices.
Bake for 10 minutes.
With a mixer beat the eggs, cream cheese and sugar.
Add in the hot fudge.
Pour on top of the crust.
I am super lazy so I never make a water bath for my cheesecakes. I just put a pan of water on the bottom rack and it usually prevents any cracking. If it does crack it is not a huge deal because we are covering the top with whipped cream.
Bake for 1 hour and 15 minutes. The center should be very wobbly still. I turn off the oven and let the cake cool inside the oven for 20 minutes then on the counter until it is completely room temperature.
It is VERY important to cool off completely before putting the the refrigerator. You do not want those hard crystallized sugar bits to appear in your creamy cake.
Cool cheesecake in the refrigerator for 2 hours or overnight.
To make the topping whip the cream, hot sugar and chocolate powder.
Spread over the top.
Serve with extra hot fudge.
I hope you make this cheesecake! If you do don’t forget to tag me! #kelliericecakes
Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.
Something about homemade pudding is so comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.
The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.
The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.
I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.